CN104026688A - Preparation method of water-chestnut fermented beverage - Google Patents

Preparation method of water-chestnut fermented beverage Download PDF

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CN104026688A
CN104026688A CN201410261006.4A CN201410261006A CN104026688A CN 104026688 A CN104026688 A CN 104026688A CN 201410261006 A CN201410261006 A CN 201410261006A CN 104026688 A CN104026688 A CN 104026688A
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water chestnut
enzymolysis
fermented beverage
fermentation
water
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CN104026688B (en
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傅小华
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Jiangxi Renren Health Microecological Technology Co ltd
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Jiangxi Bai He Pharmaceutcal Corp Ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Polymers & Plastics (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
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Abstract

The invention provides a preparation method of a water-chestnut fermented beverage. The preparation method comprises the following steps: cleaning water-chestnut with water; carrying out ultrahigh-pressure treatment at 15-25MPa for 10-60 minutes; crushing, grinding into thick liquid; carrying out enzymolysis at 80-95 DEG C for 30-50 minutes, wherein 4-6U/g of alpha-amylase and 1-4U/g of isoamylase is added for enzymolysis; saccharifying: adding 80-120U/g of glucamylase for enzymolysis at 75-80 DEG C, wherein enzymolysis lasts for 60-120 minutes; fermenting till the fermented acidity is 65-750T, wherein bifidobacterium and lactic acid bacteria are added and mixed at a weight ratio of (1-1.5) to (1-2), and the inoculum size of the mixed strain is 3-5%, the fermentation temperature is 35-45 DEG C; carrying out high-pressure homogenizing under 20-30MPa at room temperature for 1-3 times; and finally blending.

Description

A kind of preparation method of water chestnut fermented beverage
Technical field
The present invention relates to a kind of method of beverage processing, particularly a kind of method of utilizing unpeeled water chestnut to carry out fermenting and preparing beverage.
Technical background
Water chestnut, has another name called water chestnut (EleocharisTuberosaChestmut), is a kind of Cyperaceae underground bulb [1] of aquatic herbaceous plant for many years.The thing that Maritrema is sweet in flavor and cold in property, it is nutritious: moisture content 68.52%, starch 18.75%, protein 2.25%, fat 0.19%, ash content 1.58%[1].Water chestnut also contains abundant mineral matter element calcium, phosphorus, potassium, iron, carrotene, VE etc., and wherein the content of potassium is up to 523mg/100g[2].Delicate, the pure and sweet delicate fragrance of water chestnut meat, sweet and refreshing tasty and refreshing, have the good reputation of " in vegetables fruit ", " south of the River ginseng ", and the effects such as it promotes the production of body fluid to quench thirst, heat-clearing whet the appetite, the beneficial gas that reduces phlegm, inducing resuscitation item are on the books morning in pharmacopeia.As a kind of food with local flavor, trophism and health in one.Along with the continuous increase of water chestnut output, the deep processing of water chestnut is more and more important.In the past, water chestnut is used to be processed into water chestnut starch, water chestnut cake always, water chestnut beverage series products.
Water chestnut is being carried out in the process of deep processing, conventionally need first water chestnut to be removed the peel, yet water chestnut skin contains the multiple bioactive ingredients such as abundant nutriment and plant polyphenol, ketone, flavonoids, polysaccharide, there is good bacteriostasis efficacy, and can remove unnecessary free radical in human body, be the desirable feedstock of production health drink.Water chestnut skin is mainly used as feed or discards the nutriment causing on water chestnut skin and wastes and contaminated environment at present, and therefore developing water chestnut skin product is one of content of current water chestnut industry.
Water chestnut beverage is a kind of major way of water chestnut deep processing, and current water chestnut beverage mainly contains three kinds: (1) Water Chestnut is mainly water chestnut dices used, gets its clear and melodious mouthfeel; (2) water chestnut clear-juice beverage, this beverage is the main machine direction of water chestnut beverage in recent years, there is various ways can obtain this beverage, as the method for filtering and/or mixing with other fruit juice by squeezing the juice, by the method for enzymatic saccharification, by the method for fermenting again after enzymatic saccharification; (3) water chestnut wine is to obtain by water chestnut being stuck with paste to the mode of China, enzymolysis, saccharification and fermentation.
Along with the concern of people to healthy and nutrition, the beverage of three traditional single-minded water is abandoned by increasing consumer, and contrary pure natural, the beverage that does not contain anticorrisive agent, high nutrition have not become consumer's first-selection.In order to obtain higher nutritive value, the method conventionally adopting has the composite of plurality of raw materials, as the beverage in above-mentioned (2).Obtaining the more another kind of spread path of high nutritive value is that product is fermented, as now common Yoghourt, fermented tea beverage etc.By fermentation, not only can improve the nutritive value of product, can also change the characteristic of product simultaneously, expand the raw material range of product, with lower cost, obtain higher income.Thereby, if can take full water chestnut as raw material, without peeling step, obtain afterwards by fermentation be a kind ofly of high nutritive value, processing technology is simple and product is stable, non-clear-juice beverage that shelf life is long will be filled up this technological gap.
At present, in prior art, there is the water chestnut fermented beverage of some types, as:
CN102742911A discloses a kind of ferment cold tea, and specifically disclose raw materials such as adopting celery, balsam pear, broccoli, tomato, pawpaw, carrot, tall scrawny person, mung bean, asparagus, black soya bean, coix seed, red bean, sea-tangle, agar, lily, bamboo cane, water chestnut, through zymotechnique, be prepared from.Bacterial classification used is saccharomycete and lactic acid bacteria.Fermentation temperature is controlled at below 50 ℃, for the crowd who is not suitable for drinking the traditional cold tea that contains medicinal herb components, utilizes food to affect the function of body each side, makes that its acquisition is relieved summer heat, the effect of lower fire, plays the effect of " drink many be not also harmful to the health ".Can fermenting and preparing beverage but it has only related to water chestnut, but concrete technology and the method for its fermentation are not disclosed, also disclosing it, ferment in which way.
CN103013756A discloses a kind of brewing method of water chestnut follicarpium wine, and the method comprises the steps such as making beating, clarification, composition adjustment, activated yeast, fermentation and ageing.The present invention adopts two kinds of enzyme complex enzyme hydrolysis water chestnut latexes, and enzymolysis is abundant, crushing juice rate is high, finished product fruit wine clear, and mouthfeel is fragrant and sweet, nutritious, and has health-care efficacy.But its complex process, and its for be water chestnut skin, also need the skin step separated with pulp, and the consumer groups of fruit wine are less, and its clarity, stability and shelf life all can not guarantee.
CN1085603A discloses a kind of manufacture method of water chestnut wine, and specifically disclose clean water chestnut is added to the instantaneous intensification gelatinization of water by material-water ratio 1: 0.4～1, add amylase and CaCl2 liquefaction, add again carbohydrase saccharification to become water chestnut converted mash, again active dry yeast bacterium or wine yeast are inoculated in mash and are fermented with 0.4～5% ratio, the water chestnut wine making so had both had the peculiar color and luster of water chestnut, local flavor and abundant nutritional labeling, had again that aroma is strong, the feature of pure taste.Yet this technique more complicated, needs first raw material to be carried out to gelatinization, and do not clearly state before water chestnut processing and whether remove the peel, and the consumer groups of this type of beverage of wine are less, limited the research and development of water chestnut product.
Summary of the invention
Inventor finds when research, in the water chestnut fruit juice of processing through conventional method (as mention in background technology three kinds of processing methods), fruit wine, the content of puchiin is very low, cannot reach the required fungistatic effect of shelf life, the sterilization steps that also needs the later stage, or also need to add anticorrisive agent just can reach the object that keeps shelf life.Then sterilization steps can make in fermented beverage microorganism deactivatedly, reduces its nutritive value, and add new anticorrisive agent, by consumers in general, is not accepted.
Simultaneously, water chestnut skin is harder, but water chestnut is circular, shape is not easy peeling, the top of water chestnut particularly, the part being connected with stem generally can residually be organized by many stems, soft and tough, if peeling can be removed much water chestnut meat simultaneously, and there is no at present the water chestnut peeling equipment that can process on a large scale and yield is high, thereby in process, conventionally adopt the method for artificial, promoted so on the one hand the cost of water chestnut processing, artificial inevitably can be brought pathogenic microorganisms on the one hand, later stage in fruit juice processing needs sterilization treatment, or need to add anticorrisive agent, to maintain the shelf life of product.These, just need a kind of processing method, preferably just can not remove the peel and directly product be processed.
Through detecting, inventor finds that the content of puchiin in water chestnut skin will be higher than water chestnut meat, and in order to obtain higher puchiin content, inventor attempts water chestnut to carry out full food processing, is about to, after water chestnut cleaning, not remove the peel, and processes.Consider that water chestnut is grown in mud, in water chestnut skin, may also have a large amount of harmful microorganisms such as parasite, first water chestnut is carried out processing after boiling sterilizing, yet, make to add in this way man-hour, find that the puchiin content in product is equally very low, be not enough to maintain the fungistatic effect of its shelf life.This situation can significantly take a turn for the better when water chestnut not being carried out to thermal sterilization.
In the process of fermentation water chestnut, fermentation time is compared with the other types raw material of identical content of starch greatly and is extended, and the initial stage starting in fermentation, ferments very slow, is difficult to arrive increased logarithmic phase, and this problem is adding the fermentation of water chestnut skin outstanding especially.Again this is studied discovery, when normal fermentation beverage, conventionally first starch is carried out to enzymolysis and saccharification, saccharification more thorough, it is faster that fermentation is carried out.Yet for water chestnut, Starch Hydrolysis and saccharification more thorough, DE value is higher, thisly when starting to ferment, is difficult to flora to be difficult to the problem of rapid growth just more obvious.And to overcome this problem, conventional mode is exactly the inoculum concentration that increases fermented bacterium, and extend fermentation time, yet, this processing method will increase product cost greatly, and meanwhile, the inoculation of a large amount of bacterial classifications makes follow-up fermentation peak period very quick, be unfavorable for the control to fermenting step, be easy to acidifying.The problems referred to above have seriously hindered exploitation and the sale of water chestnut fermented beverage.
Based on foregoing, the invention provides a kind of preparation method of water chestnut fermented beverage, particularly add the preparation method of the water chestnut fermented by mixed bacterium beverage of water chestnut skin.The object of the invention is to realize by method once:
A water chestnut fermented beverage, is characterized in that unpeeled water chestnut to make through cleaning, ultra high pressure treatment, pulverizing, defibrination, enzymolysis, saccharification, fermentation, homogeneous, allotment.
A water chestnut fermented beverage as above, while it is characterized in that described ultra high pressure treatment, pressure is 15-25MPa, the time is 10-60min.
A water chestnut fermented beverage as above, is characterized in that described enzymolysis is to add the AMS of 4-6U/g and the isoamylase of 1-4U/g, 80-95 ℃ of enzymolysis 30-50min.
A water chestnut fermented beverage as above, is characterized in that described saccharification is the glucoamylase that adds 80-120U/g, enzymolysis, 75-80 ℃ enzymolysis 60-120min.
A water chestnut fermented beverage as above, is characterized in that described fermentation is for adding Bifidobacterium and lactic acid bacteria to ferment, and the two mixes with the weight ratio of 1-1.5:1-2.
A water chestnut fermented beverage as above, the inoculum concentration that it is characterized in that the wherein said mixed bacteria of described fermentation is 3-5%, fermentation temperature is 35-45 ℃, ferment to acidity be 65-75 0t.
A water chestnut fermented beverage as above, is characterized in that described homogeneous is high-pressure homogeneous, 20-30Mpa, room temperature homogeneous, homogeneous 1-3 time.
A water chestnut fermented beverage as above, is characterized in that not adding chemical preservative in described beverage, also no longer carries out extra thermal sterilization, and can pack and at 0-10 ℃, guarantee the quality 30 days with routine.
The present invention has following beneficial effect:
(1) technique is simple, and water chestnut need not be removed the peel, and directly processing, greatly reduces processing cost;
(2) half hydrolysis has reduced the consumption of enzyme, has reduced equally cost;
(3) the water chestnut English content containing in product is large, can play later stage corrosion-resistant effect.
(4) fermentation time is short, with short production cycle, and the viable bacteria content of product is high, and the activity of bacterium is high.
The specific embodiment
Below in conjunction with embodiment, the present invention is described further.Following examples are only several specific embodiment of the present invention, but design concept of the present invention is not limited to this, allly utilize this design to carry out the change of unsubstantiality to the present invention, all should belong to the behavior of invading protection domain of the present invention.
embodiment 1
Get fresh water chestnut, through flowing water, clean three times, subsequently in ultra high pressure treatment device in 15MPa, process 45min; Water chestnut after ultra high pressure treatment is pulverized, added raw material weight 3-5 water doubly to carry out defibrination; With in backward slurry, add 4U/g AMS and the isoamylase of 2U/g, 85 ℃ of enzymolysis 40min, go out and add the glucoamylase of 80U/g after enzyme, 75 ℃ of enzymolysis 120min carry out saccharification, enzyme goes out after saccharification, with adding Bifidobacterium and the lactic acid bacteria mixing with 1:1 ratio, inoculum concentration in the backward saccharified liquid going out after enzyme, be that 3.5%, 42 ℃ of bottom fermentation to acidity is 70 0t.By the homogeneous 3 times under 20Mpa room temperature of the raw material after fermentation, after homogeneous, directly seal canned.
embodiment 2
Get fresh water chestnut, through flowing water, clean three times, subsequently in ultra high pressure treatment device in 20MPa, process 30min; Water chestnut after ultra high pressure treatment is pulverized, added raw material weight 3-5 water doubly to carry out defibrination; With in backward slurry, add 6U/g AMS and the isoamylase of 1U/g, 85 ℃ of enzymolysis 45min, go out and add the glucoamylase of 120U/g after enzyme, 85 ℃ of enzymolysis 60min carry out saccharification, enzyme goes out after saccharification, with adding Bifidobacterium and the lactic acid bacteria mixing with 1:2 ratio, inoculum concentration in the backward saccharified liquid going out after enzyme, be that 5%, 42 ℃ of bottom fermentation to acidity is 70 0t.By the homogeneous 2 times under 25Mpa room temperature of the raw material after fermentation, after homogeneous, directly seal canned.
embodiment 3
Get fresh water chestnut, through flowing water, clean three times, subsequently in ultra high pressure treatment device in 25MPa, process 20min; Water chestnut after ultra high pressure treatment is pulverized, added raw material weight 3-5 water doubly to carry out defibrination; With in backward slurry, add 5U/g AMS and the isoamylase of 3U/g, 85 ℃ of enzymolysis 30min, go out and add the glucoamylase of 100U/g after enzyme, 85 ℃ of enzymolysis 90min carry out saccharification, enzyme goes out after saccharification, with adding Bifidobacterium and the lactic acid bacteria mixing with 1.5:1 ratio, inoculum concentration in the backward saccharified liquid going out after enzyme, be that 4%, 42 ℃ of bottom fermentation to acidity is 70 0t.By the homogeneous 1 time under 30Mpa room temperature of the raw material after fermentation, after homogeneous, directly seal canned.
control Example 1
Get fresh water chestnut, through flowing water, clean three times, subsequently water chestnut peeling is pulverized, add raw material weight 3-5 water doubly to carry out defibrination; With in backward slurry, add 7U/g AMS and the isoamylase of 1U/g, 85 ℃ of enzymolysis 45min, go out and add the glucoamylase of 120U/g after enzyme, 85 ℃ of enzymolysis 60min carry out saccharification, enzyme goes out after saccharification, with adding Bifidobacterium and the lactic acid bacteria mixing with 1:2 ratio, inoculum concentration in the backward saccharified liquid going out after enzyme, be that 5%, 42 ℃ of bottom fermentation to acidity is 70 0t.By the homogeneous 2 times under 25Mpa room temperature of the raw material after fermentation, after homogeneous, directly seal canned.
control Example 2
Get fresh water chestnut, through flowing water, clean three times, subsequently the water chestnut without peeling is carried out to pasteurize, after sterilizing, pulverize, add raw material weight 3-5 water doubly to carry out defibrination; With in backward slurry, add 6U/g AMS and the isoamylase of 1U/g, 85 ℃ of enzymolysis 45min, go out and add the glucoamylase of 120U/g after enzyme, 85 ℃ of enzymolysis 60min carry out saccharification, enzyme goes out after saccharification, with adding Bifidobacterium and the lactic acid bacteria mixing with 1:2 ratio, inoculum concentration in the backward saccharified liquid going out after enzyme, be that 5%, 42 ℃ of bottom fermentation to acidity is 70 0t.By the homogeneous 2 times under 25Mpa room temperature of the raw material after fermentation, after homogeneous, directly seal canned.
control Example 3
Get fresh water chestnut, through flowing water, clean three times, subsequently in ultra high pressure treatment device in 20MPa, process 30min; Water chestnut after ultra high pressure treatment is pulverized, added raw material weight 3-5 water doubly to carry out defibrination; With in backward slurry, add 7U/g AMS 7,85 ℃ of enzymolysis 45min, go out and add the glucoamylase of 120U/g after enzyme, 85 ℃ of enzymolysis 60min carry out saccharification, enzyme goes out after saccharification, with adding Bifidobacterium and the lactic acid bacteria mixing with 1:2 ratio, inoculum concentration in the backward saccharified liquid going out after enzyme, be that 5%, 42 ℃ of bottom fermentation to acidity is 70 0t.By the homogeneous 2 times under 25Mpa room temperature of the raw material after fermentation, after homogeneous, directly seal canned.
For beneficial effect of the present invention is better described, to the enzymolysis DE value of embodiment 2, control Example 1, control Example 2, control Example 3 products, saccharification DE value, fermentation time, biodiasmin number, shelf-life
Test, result of the test is as shown in the table.
Wherein, DE pH-value determination pH: Lane-Eynon constant method;
The counting of biodiasmin be take modified MRS as culture medium employing plate dilution counting cultivation;
Fermentation time take inoculation strain fermentation to acidity be 70 0the time of T;
Shelf-life adopts sealing refrigeration, measures it arrive the time that peracid cannot be edible with sensory evaluation.
Note: *p ﹤ 0.5, *p ﹤ 0.01
As can be seen from the table, fermentation time in embodiments of the invention 2 is shorter, the biodiasmin in product is higher, long shelf-life, compares with other three, all reaches the degree of significant difference.
After directly water chestnut being cleaned in control Example 1, carried out defibrination, do not carried out sterilization process, caused the shelf-life of product too short, this may be because other bacterium entrained in product have caused the putrid and deteriorated of product later stage.
Control Example 2 is to be the improvement that strength 1 is carried out based on contrast, before defibrination, carried out pasteurize, yet but find do not adding under the condition of anticorrisive agent, easy the to be putrid and deteriorated situation that there will be equally product, this may be owing to passing through enzymolysis and fermentation after Overheating Treatment, puchiin composition in water chestnut reduces greatly, finally causes playing fungistatic effect.
Although adopted ultra-high pressure sterilization in control Example 3, but at enzymolysis, be that what to use is AMS, and carried out enzymolysis comparatively fully, DE value has reached 98%, this makes fermentation time greatly increase equally, and the active lactic acid bacterial content in product is minimum.Inventor infers, is that the existence due to puchiin has suppressed the use of lactic acid bacteria to environment, extended it in the growth adaptation phase in water chestnut Ruzhong, caused the prolongation of fermentation time.Meanwhile, due to through long heat-preservation fermentation, the lactic acid bacteria generating in fermentation slurry may be due to the existence of puchiin inactivation, cause the content of the active lactic acid that finally records to reduce.And be to add a certain amount of isoamylase at enzymolysis, or product in there is a certain amount of dextrin, dextrin has certain embedding effect, and puchiin composition is embedded in dextrin, reduced itself and the contacting of lactic acid bacteria, thereby the growth adaptation phase of lactic acid bacteria reduced greatly.And the Bifidobacterium adding can utilize dextrin to a certain extent, the later stage of fermenting so, water chestnut an outstanding person be released from dextrin, thus make during the shelf life of product can lactic acid bacteria inhibiting Fast-propagation, thereby reach the effect extending the shelf life.

Claims (8)

1. a water chestnut fermented beverage, is characterized in that unpeeled water chestnut to make through cleaning, ultra high pressure treatment, pulverizing, defibrination, enzymolysis, saccharification, fermentation, homogeneous, allotment.
2. a water chestnut fermented beverage as claimed in claim 1, while it is characterized in that described ultra high pressure treatment, pressure is 15-25MPa, the time is 10-60min.
3. a water chestnut fermented beverage as claimed in claim 1, is characterized in that described enzymolysis is to add the AMS of 4-6U/g and the isoamylase of 1-4U/g, 80-95 ℃ of enzymolysis 30-50min.
4. a water chestnut fermented beverage as claimed in claim 1, is characterized in that described saccharification is the glucoamylase that adds 80-120U/g, enzymolysis, 75-80 ℃ enzymolysis 60-120min.
5. a water chestnut fermented beverage as claimed in claim 1, is characterized in that described fermentation is for adding Bifidobacterium and lactic acid bacteria to ferment, and the two mixes with the weight ratio of 1-1.5:1-2.
6. a water chestnut fermented beverage as claimed in claim 1, the inoculum concentration that it is characterized in that the wherein said mixed bacteria of described fermentation is 3-5%, fermentation temperature is 35-45 ℃, ferment to acidity be 65-75 0t.
7. a water chestnut fermented beverage as claimed in claim 1, is characterized in that described homogeneous is high-pressure homogeneous, 20-30Mpa, room temperature homogeneous, homogeneous 1-3 time.
8. a water chestnut fermented beverage as claimed in claim 1, is characterized in that not adding chemical preservative in described beverage, also no longer carries out extra thermal sterilization, and can pack and at 0-10 ℃, guarantee the quality 30 days with routine.
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Cited By (6)

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CN105747062A (en) * 2016-03-04 2016-07-13 刘鹏扬 Water chestnut juice high activity lactobacillus beverage and preparation method thereof
CN105942061A (en) * 2016-05-24 2016-09-21 贺州学院 Method of preparing water chestnut juice through composite enzymolysis
CN106722838A (en) * 2016-11-17 2017-05-31 贺州学院 A kind of horseshoe flavor additives useful preparation method
CN108185268A (en) * 2018-01-11 2018-06-22 日照职业技术学院 A kind of food preservative and preparation method thereof
CN109588594A (en) * 2018-12-19 2019-04-09 中国热带农业科学院农产品加工研究所 Probiotic fermentation beverage and preparation method thereof
CN110810686A (en) * 2019-11-19 2020-02-21 扬州大学 Preparation method of novel low-energy natural health-preserving fermented water chestnut compound beverage

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CN103749711A (en) * 2014-01-13 2014-04-30 江西百禾药业有限公司 Lactobacillus fementation enzyme vegetable beverage and preparation process of beverage

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